Friday, February 21, 2014

Cheesy Meatless Manicotti

Okay so it took this one being on my menu plan for several weeks before I actually got to making it.  It was so good!  This recipe is slightly adatped from Creme De La Crumb.

14 manicotti shells
16 oz fat free cottage cheese
2 cups fresh baby spinach leaves
3 cups shredded part skim mozzarella cheese (divided)
1/4 cup grated parmesan cheese
1/2 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1 jar tomato basil pasta sauce
1/3 cup water

Heat oven to 350. Bring a pot of water to a boil.  Place the manicotti shells in the water and boil for 10 to 12 minutes.  In a separate bowl place the cottage cheese,  2 cups mozzarella, parmesan, basil, oregano, pepper, salt and garlic powder.   Use a hand mixer for 2 to 3 minutes until the ingredients are fully combined. Pour half of the sauce into the bottom of a 9x13 dish.  Using a spoon, carefully fill the manicotti shells with spinach filling.  Once all of the shells are filled and placed in the dish top with the remaining sauce then add in the water.  Sprinkle the remaining mozzarella on top and bake in the oven for 30 minutes.  After you have removed to the dish from the oven, let it sit for 5 minutes before serving. 

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